Maple Cream FAQs

  • Do your products contain gluten?
  • NO.  Maple syrup, maple candy, maple cream and maple sugar contain no gluten.

  • What is the best way to store maple cream?
  • Maple Cream is made from pure maple syrup which is cooked, cooled and stirred to a cream consistency. Maple cream should be refrigerated when not in use. If you plan to keep Maple Cream for any period of time before using, put it into the freezer to keep the consistency and flavor at its best.  If Maple Cream separates, simply stir the syrup back into the cream with a sturdy knife or spoon.

Maple Syrup FAQs

  • Do your products contain gluten?
  • NO.  Maple syrup, maple candy, maple cream and maple sugar contain no gluten.

  • How do I substitute maple syrup for white sugar?
  • To replace white sugar with maple syrup in general cooking, it is ideal to use ¾ cup of maple syrup for every one cup of sugar. For baking, that same amount is used but also be sure to reduce the amount of overall liquid in the recipe by about three tablespoons for each cup of maple syrup substituted.

    Maple granulated sugar can be substituted for white sugar without any adjustments.

    To substitute for brown sugar:  1 cup packed brown sugar = 1 cup + 1 tablespoon maple granulated sugar OR use 1 cup plus 1 tablespoon maple syrup AND reduce other liquids by 1/2 cup.

  • What are all the grades of pure maple syrup and what is the difference?
  • There are four grades of pure maple syrup, they are:

    Grade A Golden Color, Delicate Taste:  This light syrup has the mildest maple flavor and is made early in the season.

    Grade A Amber Color, Rich Taste:  Still light in color, this syrup has a more full-bodied maple flavor.

    Grade A Dark, Robust Taste:  This syrup is for those who prefer a substantially stronger maple flavor.

    Grade A Very Dark, Strong Taste:  This bold flavored syrup is ideal for cooking and baking, and is made late in the season.

  • What is the best grade of maple syrup to buy?
  • Each grade of maple syrup is of equal quality with the same density and clarity but the color and strength of maple flavor varies. We encourage you to try the different grades and decide for yourself which grade you like the best.

  • What is the best way to store pure maple syrup?
  • Maple syrup should be stored in a cool place out of direct sunlight until opened. Once opened it should be refrigerated.

  • What should I do if I find crystals in the bottom of my container of maple syrup?
  • Crystallization occasionally occurs in maple syrup.  It is a natural occurrence.  The crystals are harmless.  The crystals can be melted down in a pan on your stove or simply discarded.  We like to eat them, it’s like maple rock candy!

  • Which grade is best for cooking?
  • When cooking or baking with pure maple syrup, it is better to use the darker grades so that the maple flavor isn’t over-powered by the other ingredients in your recipe.  However, for recipes in which you want a healthy natural sweetener but not a lot of maple flavor, we recommend using the Golden Delicate.

Maple Sugaring FAQs

  • Do your products contain gluten?
  • NO.  Maple syrup, maple candy, maple cream and maple sugar contain no gluten.

  • Does taking sap from the tree, harm the tree?
  • Trees are only tapped once they reach a diameter of 10 to 12 inches.  Tapping a tree is similar to a human donating blood - only a small amount is taken for a short amount of time, so no harm is done.  

  • How much maple sap does it take to make a gallon of maple syrup?
  • The answer depends on how sweet the maple sap is. The sweeter the sap, the less it takes to make one gallon of syrup. However, a good rule of thumb is 40:1. It takes approximately 40 gallons of maple sap to produce one gallon of maple syrup. 

  • When is maple syrup season?
  • Here in western Massachusetts maple production season usually starts in mid/late February.  In the higher elevations boiling may not start until the first week in March.  The season usually lasts 4-6 weeks, all depending on the weather. Most producers here are done boiling by mid-April, when the night time temperatures remain above freezing and the tree buds begin to swell.